Pumpkin Crumb Pie

For the crust and topping:
1 1/4 cups oat flour

2 cups oats

1/4 cup of Caramel Pumpkin Pie Nut Zez almond butter

1 tablespoon cinnamon

1 cup brown sugar

1/4 teaspoon salt

3/4 cup + 2 tablespoons unsalted butter, melted and cooled slightly

For the filling:
1  15-ounce can pumpkin puree
2 large eggs
1/3 cup granulated sugar
1/3 cup brown sugar
2 1/2 teaspoons pumpkin pie spice
1 teaspoon vanilla extract
1/4 teaspoon salt
1/2 cup evaporated milk


  1. Preheat the oven to 350
  2. Prepare the crust and topping. In a large mixing bowl, stir together the oat flour, oats, cinnamon, sugar and salt. Stir in butter.
  3. Pat half of the mixture firmly onto the bottom of the prepared pan.
  4. Bake for 18-22 minutes or until lightly golden brown. The crust will bubble a little during baking.
  5. Let the crust cool for 5-10 minutes while preparing the filling.
  6. In a large mixing bowl, stir together all the filling ingredients. Pour evenly over the crust and bake for about 10 minutes.
  7. Add the crust mixture on top. And bake until brown.
  8. Let cool for 1 hour and serve with whipped cream or ice cream!
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